Description
Extremely tasty dish, despite the abundance of seemingly neoclasica products. Aroma of cranberry-wine sauce, sour tangerines, petechial blotches sweets, easy cracking of nuts on the background of banal liver... mmmmmm, it's worth a try! Quite a separate dish.
Ingredients
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Beef liver
600 г
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Butter
3 ст. л.
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Vegetable oil
3 ст. л.
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Onion
1 шт
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Mandarin
3 шт
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Garlic
4 зуб.
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Lettuce
1 пуч.
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Nuts
100 г
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Lemon juice
1 ст. л.
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Semi-sweet red wine
100 мл
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Berry sauce
2 ст. л.
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Salt
-
Black pepper
Cooking
Here is a colorful culinary palette we need.
Prepared the liver is cut into thin wedges. I used beef liver. Any.
In skillet, heat butter and vegetable oil and cook the liver over low heat, stirring occasionally for 10-15 minutes. Spread on paper towels and cool.
Finely chop the onion and put in the same pan. There also add crushed in chesnokodavilke garlic.
Fry until Golden brown for 3-4 minutes.
Grind the nuts.
Tangerines clean from the skin and white films, cut into slices, also clear them from the membranes and cut each in half. If tangerines are small - slitting is not necessary.
In a deep bowl put the liver, tangerines, nuts, add the onions and garlic together with the oil in which they fried. Mix gently.
In a bowl mix the sauce D arbo "wild cranberries" with wine and lemon juice. Salt and pepper to taste.
In a large flat dish (or portion) to lay out a circle of washed and dried lettuce leaves. Sprinkle them with sauce.
Lay heaped liver, pour cowberry-wine sauce and decorate with slices of Mandarin.
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